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Chilled udon with soy milk broth and kimchi in a flower-decorated serving bowl.

Chilled Udon with Soy Milk Broth and Kimchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Asha
  • Prep Time: 1 minute
  • Cook Time: 4 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Category: Noodles
  • Cuisine: Japanese


Refreshing, fast and easy to make, and oh-so-flavourful, this chilled udon with soy milk broth and kimchi is the perfect dish for revitalizing you on a hot day.



2 portions frozen udon

200 ml soy milk

2 tbsp concentrated mentsuyu

Korean cabbage kimchi, to taste

a drizzle of Chinese chili oil

green onion, thinly sliced

nori (dried seaweed sheets), shredded


Prep by mixing together the soy milk and mentsuyu in a bowl, cutting the kimchi into easy to eat pieces, shredding the nori, and thinly slicing the green onion on a diagonal.

Cook the frozen udon according to package direction. Strain and rinse under cold water until cool.

Place the chilled udon into serving bowls.

Pour the soy milk / concentrated mentsuyu mixture into the bowls of udon.

Top the udon with your desired amount of kimchi. I love the stuff so I load my bowl up.

Garnish the udon with green onion and nori, and drizzle the surrounding broth with some Chinese chili oil.


  • Serving Size:
  • Calories: 334
  • Sugar: 6.7 g
  • Sodium: 1552.2 mg
  • Fat: 5.2 g
  • Carbohydrates: 70.5 g
  • Protein: 13.1 g
  • Cholesterol: 0 mg
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